"Fiesta" Stuffed Peppers
Whenever I cook or bake something, the recipe usually comes from one of three places; The deep crevices of my brain, one of those mesmerizing 1-minute recipe videos on Facebook, or something out of the small collection of cookbooks I own (by small I mean about 12...my dream is to have a wall in my kitchen dedicated to holding hundreds of cookbooks).
The following recipe I found in a cookbook giving to me by a relative. She wrote the book herself, collecting recipes from family members, and gave a copy to each family. Divided into 11 sections, there are hundreds of amazing recipes guaranteed to kill that hunger (or hanger, which is usually my problem). Not one recipe in the book has failed me yet, so I had high hopes for this dish.
Fiesta Stuffed Peppers. A classic recipe with a Mexican twist, this dish was tasty and filling! It is fairly easy to make too, which is something that I always look for in a recipe (I have big dreams when I cook, but deep down I'm super lazy).
Ingredients:
4 Bell Peppers (whatever color(s) you wish)
1lb Ground Beef or Turkey (I used turkey because I'm trying to hop aboard that 'I'm trying to be healthy' train)
1 can of Black Beans
1c. Salsa
Pepper
Cumin
Paprika
Chili Powder
Red Pepper Flakes
Directions:
1. Put on a pot of water to boil. While the water is boiling, cut the peppers in half and remove the seeds.
2. Once the water is boiling, place the peppers in the pot for five minutes. This just makes the peppers a bit more tender before you stuff them. The water also helps to remove those extra seeds you may have missed that you were too lazy to scoop out. Like I was...
While your peppers are enjoying their time in the hot tub, preheat your oven to 350.
3. When the five minutes are up, drain the peppers and place them into a baking dish.
4. Now for the filling. In a skillet, brown the meat. You may want to drain off any grease that cumulates in the skillet, but hey, if you want to keep it, I won't judge.
5. Now, in the same skillet, stir in the salsa, beans, and allllllll the spices (I didn't and usually DON'T list measurements when it comes to spices because it's really what suits your palate. I'm not one to tell you how to live your life).
6. Now stuff those peppers. You want to put enough meat in so the pepper is full, but be sure not to over stuff it.
7. Bake for 20min.
Easy Peasy Lemon Squeezy. Before you devour them though, PLEASE LET THEM COOL (this is a problem Ryan has). Feel free to dress the dish up with more salsa, sour cream, cheese, guacamole, whatever you'd like!
